Cookies “Almond Cakes”
by Editorial Staff
Delicious crunchy biscuits, quite sweet.
Ingredients
- Almonds (roasted, ground – 300g, peeled kernels – 50g) – 350 g
- Vanillin (pinch)
- Cinnamon (pinch)
- Egg white – 3 pcs
- Sugar (in the dough – 250g, in the glaze – 125g) – 375 g
- Butter (in glaze) – 20 g
- Cream – 4 tbsp
Directions
- Pour boiling water over the almonds for 15 minutes, drain the water, peel the nuts and dry them in the oven until slightly golden brown. Grind 300g (mine through a meat grinder), add vanilla and cinnamon.
- Beat the cooled proteins with sugar (250g) until firm peaks and mix gently with the almonds.
- Preheat the oven to 160 * C. Put the dough in the form of cakes on a baking sheet lined with parchment. Bake for 20 minutes and cool.
- Melt butter with sugar (6 tablespoons), add cream, and boil until creamy. Stir the frosting frequently. Stir in whole almond kernels. The glaze hardens quickly but can be warmed up.
- Put the glazed nuts one at a time on top of the cookies.
Bon Appetit!
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